Kidney Beans and Chickpeas with a Tart Onion Sauce

Chana Rajmah

Preparation info

  • Makes

    4 cups

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

A vegetarian’s dream for a wintry night, this is best ladled over long-grain white rice or even over a thick piece of corn bread (not Asian Indian, but passable as American Indian). It’ll even please the vegan at the table if you use oil instead of the ghee.


  • ½ cup dried chickpeas
  • ½ cup dried dark red kidney beans
  • 2 tables


  1. Place the chickpeas and the kidney beans in a pressure cooker. Fill the cooker halfway with water, and rinse the legumes by rubbing them between your fingertips. The water may appear slightly dirty. Drain this water. Repeat three or four times, until the water remains relatively clear; drain. Now add 4